Buttered Rice

Ingredients: (serves 2)

1 cup long grain rice (I use Basmati Rice) - I measure using rice cup

3 tbsp. unsalted butter

1/4 medium onion (peeled and finely diced)

2 dried bay leaves

2 cups (rice cup) water

1 tsp. chicken stock granules - add more to taste, if needed

Dash of ground white pepper - to taste

Dried parsley flakes (optional)

Methods:

1. To get ready the rice; wash/rinse, soak in water for an hour, and drain.  I normally soak Basmati Rice. 
2. In a heated wok, using medium-low heat, melt butter.  Add in onion and saute gently until fragrant.  Stir in rice grains to coat in the butter.
3. Add in chicken stock granules, white pepper and bay leaves; give it a stir to mix.  Switch off heat.
4. Scoop the rice into the inner pot of the rice cooker.  Add in 2 cups water, give it a stir, and taste for correct seasoning.  Add more chicken stock granules if needed.
5. Place the inner pot into the rice cooker, and start cooking.
6. Once the rice cooker has finished cooking and switch to 'keep warm,' let the rice sit inside the rice cooker for at least 15 minutes.
7. To serve, puff up rice with a rice spatula; remove bay leaves, scoop into individual bowls or plates; sprinkle some dried parsley flakes and dinner is serve!

I adapted this recipe from 'Lauren's Latest' with slight adjustments to suit my cooking preference.